This is definitely a recipe that I will double the next time that I make it. It’s not because it didn’t make enough for a meal, in fact, we both went back for seconds and thirds. I just wish there was more of this stew leftover for more than just one lunch the next day. But, I was kind and let my in-house taste tester get the leftovers. He owes me now.

I served this really satisfying stew with some fresh and warm naan. It was fantastically warm, flavorful and uniquely spiced.

Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes.

Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.

Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl.

Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.

Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes.

Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.

Add the chickpeas and the remaining liquid to the skillet. If using, add the raisins and bring to a boil over moderately high heat.

Add the spinach, reduce the heat to moderate, and simmer for 15 minutes.

Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.